Ingredients:

Roast of Lamb

4 tablespoons Tiptree Red Currant Jelly

1-2 glasses of red wine

fresh squeeze lemon juice

Preparation:

1. Roast lamb, remove from roasting pan and place on a hot dish in warm oven to relax before carving.
2. Drain excess fat from pan and discard. De-glaze the roasting pan with 2 tablespoons of water or stock over gentle heat on top of stove.
3. Place 4 tablespoons of Tiptree Red Currant Jelly into roasting pan and stir quickly, blend into the meat juices from the pan. As jelly dissolves add 1-2 glasses of red wine. Gently heat stirring all the time.
4. Add a squeeze of fresh lemon juice and blend. Taste and adjust seasonings if necessary.
5. Serve separately; garnish the carved lamb with strands of red currants.